Amanda Hesser wrote about this recipe in an article for the New York Times. Common as an after school snack for children in Spain, it is an effortless “no recipe” recipe. You’ll have to trust me that it’s outstanding and one of my most favorite easy to prepare treats to end a meal….
Torta pasqualina is an Easter specialty from Liguria, although not necessarily confined to that area. It’s a vegetable tart made with a very simple dough. The filling is usually made with ricotta cheese and spinach or artichokes, but its ingredients can be varied according to whatever vegetables are in season….
The only thing that Pizza Rustica has in common with pizza is the name. It’s a savory meat and cheese pie baked in a sweet egg pastry, called pasta frolla. The dish’s origin is around Naples and it’s a traditional Easter dish.
Bruschetta is the epitome of cucina rustica. It can be found all over Italy although in Tuscany it takes the name of fett’unta. In its simplest form bruschetta is the original garlic bread, grilled, rubbed with garlic, drizzled with OO and sprinkled with sea salt and freshly ground pepper. Try it—you will never go back to that baked,…
These savory biscotti are wonderful to give or to have on hand to serve with soup, salad, cocktails or sparkling wine. Pack several of these biscotti in cellophane bags tied with Christmas ribbon to a bottle of Prosecco.
makes 16-25 biscotti